The Bavarian in Penrith celebrates Oktoberfest
BUST out the lederhosen and dust off the dirndl, Oktoberfest is back — and Penrith will host a weekend of special celebrations.
Penrith
Don't miss out on the headlines from Penrith. Followed categories will be added to My News.
BUST out the lederhosen and dust off the dirndl, Oktoberfest is back — and Penrith will host a weekend of special celebrations.
The Bavarian Penrith will host an Oktoberfest party on Saturday, October 20 that begins at noon with an official Oktoberfest keg tap.
The festivities will also include an oompah band, a beer guessing competition, nail hammering challenge, sausage eating competition and pretzel throwing challenge.
A second round of keg taps will take celebrations into the evening with more games and challenges, plus a Best Dressed of Oktoberfest competition.
On Sunday, October 21, the celebrations are geared towards families with free face painting and balloon twisting, plus a pretzel pinata and pretzel decorating.
Children under 12 can eat free from the children’s menu with a paying adult.
The weekend of festivities forms part of The Bavarian’s six-week Oktoberfest celebrations, which runs until October 28.
The Bavarian has been decked out in full Oktoberfest regalia, including drapes, flags and bunting.
Alongside the usual offerings, the menu will include three and four course banquets, as well as five limited edition Oktoberfest brews on rotation, the very same that will be swilled at the official festival in Munich.
Apfelstrudel Recipe
Popular since the 18th Century, this dish is made with delicate pastry that wraps around a filling of apples flavoured with sugar, cinnamon, almonds and raisins.
A classic Bavarian dish, you can order it at The Bavarian during Oktoberfest or give this recipe a try at home.
Serves 4-8
Preparation time: 40 minutes
Baking time: 30 minutes
Ingredients:
■ 300g flour
■ ½ tsp salt
■ 5tbsp vegetable oil
■ 150ml lukewarm water
■ 50g raisins
■ 4tbsp brown rum
■ 50g chopped almonds
■ 100g butter
■ 50g bread crumbs
■ 110g sugar
■ 1 lemon
■ 1kg apples (pink lady or sundowner)
■ ½ tsp cinnamon powder
■ Flour for dusting work surfaces
Method:
■ Preheat oven to 200°C.
■ Mix flour, a pinch of salt, 4 tbsp vegetable oil, and 150ml lukewarm water in a bowl.
■ Knead dough on kitchen table until smooth. (Do not knead longer than 8 minutes, or the
dough will become too firm and crack apart later.)
■ Mould dough into a ball shape, rub with remaining oil, place on a plate, cover with cling film and leave to rest for at least 30 minutes.
■ Mix raisins with rum and leave to infuse.
■ Sauté chopped almonds in a pan, without additional oil or fat, until golden brown.
■ Dissolve 50g butter in a pan, add breadcrumbs and sauté, add 50g of sugar and leave to cool.
■ Zest lemon and squeeze lemon juice into a bowl.
■ Peel apples, core and quarter. Cut into 5mm slices and mix with raisins, almonds, lemon zest and lemon juice, remaining sugar, cinnamon and pinch of salt.
■ Melt remaining butter and put aside.
■ Roll dough on flour-dusted kitchen table until thin. Pull the dough further on top of the back of your hands until approximately 60cm x 60cm. (When you can read a newspaper through the dough, it’s thin enough.)
■ Cut thick outer rim off dough and make sure bench surface is well dusted with flour.
■ Brush dough with liquid butter.
■ Spread sweet breadcrumbs over the lower quarter of the dough, leaving a 3cm rim to the
bottom and the sides.
■ Place apple mix on top of breadcrumbs and fold rims of dough over apple mix.
■ Roll strudel like spring roll and put onto a baking paper lined oven tray.
■ Remove excess flour from the strudel using soft brush.
■ Brush strudel with remaining butter and bake for 30-35 minutes until golden brown.
■ Rest for ten minutes and cut into 4 to 8 pieces.
■ Generously dust with icing sugar (and drizzle with chocolate sauce, if you can’t resist) and
serve with vanilla ice-cream and whipped cream.
Tip: to save time, ready-made filo pastry may be used instead of making a dough by hand.